Brush tops with a little cream and top with sliced almonds if desired.

Bake for 28 to 30 minutes, until light brown. Do not over-bake or cake will be dry.

Let cool on rack before slicing and serving. Store in an airtight container at room temperature.

Makes: Serves 20Total Time:10 minutes prepping; 30 minutes baking

About the Chef

Chef: Linda Van KesslerFamily: Husband Charles Van Kessler; son Rali Schwartz; grandchildren Cici and Jason; Passion the puppyCommunity:EncinitasHobbies: Traveling, spending time with grandchildrenFavorite Local Activities:Eating in local restaurantsAbout the Recipe: Both my husband and I are Dutch. He was actually born in Holland, while I was raised in a Dutch community in New Jersey. So making this recipe takes us back to our roots. It is our family favorite.About the Chef: I, along with my husband, am the founder of Passion 4 K.I.D.S., a local charity for children in the United States who are in desperate situations. I am also the CEO of Passion 4 Life liquid vitamins and minerals which my husband created to enhance his own health after being raised in a state-run Amsterdam orphanage during World War II. I love spending every moment possible with my grandchildren.